混合菌辅助发酵羊肉香肠研制及产品质量分析  

Development and Product Quality Analysis of Mutton Sausage Assisted Fermented by Mixed Bacteria

作　　者：刘浩[1] 吴叶 张建萍[1] 陈尚龙[1] 刘辉[1] LIU Hao;WU Ye;ZHANG Jian-ping;CHEN Shang-long;LIU Hui(Key Construction Laboratory of Food Resources Development and Quality Safety,Xuzhou University of Technology,Xuzhou 221018,China)

机构地区：[1]徐州工程学院江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221018

出　　处：《中国调味品》2021年第9期69-73,共5页China Condiment

基　　金：国家科技富民强县专项计划项目(BN2011210)。

摘　　要：选择植物乳杆菌、木糖葡萄球菌为混合发酵剂。以pH、感官评分为发酵香肠品质的评价指标,采用单因素结合响应面实验设计确定发酵香肠的最适发酵温度、菌种配比和接种量,并严格按照国标法对香肠进行质量分析。结果表明:植物乳杆菌-木糖葡萄球菌1∶1,接种量107 CFU/g,发酵温度30℃,发酵香肠感官评分达到85.15,与模型理论值接近。最佳工艺制得的发酵香肠水分含量为23.87%,蛋白质含量为27.880 g/100 g,脂肪含量为9.1 g/100 g,氯化物含量为3.94%,总糖含量为5.34 g/100 g,过氧化值为0.30 g/100 g,亚硝酸盐含量为8.12 mg/kg,符合中式香肠标准,并且相比未添加发酵剂的羊肉香肠安全性更高、货架期更长。Lactobacillus plantarum and Staphylococcus xylose are selected as the mixed starter.With pH and sensory score as the evaluation indexes of fermented sausage quality,the optimal fermentation temperature,strain ratio and inoculation amount of fermented sausage are determined by single factor test combined with response surface design,and the sausage quality is analyzed strictly in accordance with national standard method.The results show that the ratio of Lactobacillus plantarum to Staphylococcus xylose is 1∶1,the inoculation amount is 107 CFU/g,the fermentation temperature is 30℃,the sensory score of fermented sausage reaches 85.15,which is close to the theoretical value of the model.The moisture content,protein content,fat content,chloride content,total sugar content,peroxide value and nitrite content of fermented sausage is 23.87%,27.880 g/100 g,9.1 g/100 g,3.94%,5.34 g/100 g,0.30 g/100 g,8.12 mg/kg respectively,which are in line with the standard of Chinese sausage,and compared with the mutton sausage without adding starter,the safety is higher and the shelf life is longer.

关 键 词：植物乳杆菌 木糖葡萄球菌 发酵羊肉香肠 产品质量分析 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]